Spicy Seafood Curry
I love fresh seafood in this light coconut milk infused with lemongrass and Kafir lime leaves. Using good quality seafood is imperative in this curry, otherwise the texture will be rubbery even without overcooking and of course, flavors will be compromised. My favorites to use here are prawns, scallops and calamari. Use whatever seafood combination you love most and don’t be afraid to over season. A rich, flavorful Southeast Asian Seafood Curry is about bold, pungent flavors and a rainbow of textures.

Serves 4

1 pound mixed seafood (shrimp, scallops, clams, calamari)
1/4 large red onion
1 1/2 tablespoon vegetable oil
10 cloves garlic, minced
1 tablespoon lemongrass, finely chopped
8 kafir lime leaves
3/4 cup coconut milk
1/4 cup water
2 tablespoon fish sauce
1 tablespoon crushed red chili pepper
1/2 tablespoon sugar
1/4 tablespoon turmeric powder
1/4 tablespoon curry powder
Juice of 1/3 lemon


Peel & devein the shrimp, keeping the tail intact. Set aside. Slice the calamari into thin rings. Set all seafood aside together, rinsing under cold water and draining thoroughly.

Chop the onion into bite-size chunks.

In a large pot, heat the oil on high heat and sauté the garlic, onions, lemongrass & lime leaves until lightly golden and fragrant.

Add all the seafood and stir lightly. Pour in the coconut milk, water, fish sauce, red chili pepper, sugar, turmeric, curry powder and lemon juice; stir well. Simmer for 5 minutes; serve hot with white jasmine rice.